Cut flour tortillas into 4-inch circles using a sharp knife or round cutter. Brush each circle lightly with melted butter, then mold them over an upside-down muffin tin. Bake at 350°F for 5-6 minutes until edges are golden.

Melt white chocolate in a double boiler or microwave. Coat inside and outside of each taco shell with melted chocolate, then roll in strawberry crunch crumbs. Let harden on parchment paper.

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Fill each taco shell with the cheesecake filling, topping with fresh strawberries and drizzling with strawberry syrup.